Donburi Udon Hot Broth Recipe

If using kombu + bonito: place 6 cups cold water and a 4" kombu strip in a pot and warm over medium heat until just before simmering (small bubbles). Remove kombu. Add a 1/2 cup loosely packed bonito flakes, bring to a gentle boil for 30 seconds, then remove from heat and let steep 2 minutes. Strain into a clean pot and return to medium heat.

If using prepared dashi, pour 6 cups into a pot and warm over medium heat.

Add soy sauce, mirin, sake, brown sugar and salt. Taste and adjust: broth should be savory with a slightly sweet edge. Keep at a gentle simmer (do not boil vigorously) and keep warm while preparing other components.

Bring 8 cups water to a rolling boil in a separate large pot. Add udon noodles and cook according to package instructions (fresh 1–2 minutes; frozen 2–4 minutes) until just tender. Stir occasionally to prevent sticking.

When noodles are cooked, drain quickly and rinse briefly under warm running water to remove excess starch and prevent clumping. Divide noodles between 3–4 deep donburi-style bowls (about 3.5–4.5 oz cooked noodles per serving).

Heat 1 tsp vegetable oil in a medium skillet over medium-high heat. Add the thinly sliced onion and sauté 3–4 minutes until softened and translucent.

Add the thinly sliced chicken or pork to the skillet, spreading into an even layer. Sear for 1–2 minutes without moving, then stir and cook until mostly cooked through (about 2–3 minutes more).

Pour about 1/2 cup of the prepared broth into the skillet with the meat and onions (this will finish the protein and infuse donburi flavor). Reduce heat to medium-low and simmer 1–2 minutes.

Slowly-poached eggs (donburi-style)

Beat the 2 eggs lightly in a small bowl. Make two shallow wells in the meat/onion mixture. Pour half the beaten egg over each well (or pour entire beaten egg and allow it to spread). Cover the skillet and cook 1–2 minutes until egg whites are set but yolks still soft (or cook longer if you prefer fully set eggs). Remove the lid.

Spoon the meat, onion, and egg mixture evenly over the udon in each bowl.

Ladle hot broth over the udon and donburi toppings, filling each bowl so the noodles are submerged and the toppings sit near the surface (about 1.5 cups broth per bowl, adjust to preference).

Top each bowl with sliced scallions, a light sprinkle of shichimi togarashi and sesame seeds if using, and chopped mitsuba or cilantro.

Serve immediately while broth and noodles are hot. Encourage diners to mix the egg into the hot broth and noodles as they eat for a rich, silky texture.